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Categories:
noodles pork tenderloin salt ground szechuan chicken stock red chili pods very mushroom soy sauce cilantro
Viewed: 11 - Published at: 3 years agoIngredients
- 1 pound buckwheat noodles
- One 12-ounce pork tenderloin
- 1 tablespoon salt
- 1 teaspoon ground Szechuan peppercorns
- 3 cups chicken stock, in a soup pot on the stove
- 3 dried red chili pods, seeded and julienned
- 1/2 cup very thinly sliced shiitake caps
- 1 tablespoon mushroom soy sauce
- 3/4 cup picked cilantro leaves
Method
- Have a pot of boiling water on the stove.
- Place the buckwheat noodles into the boiling water and cook for about 4 minutes.
- Meanwhile, season the pork with the salt and ground peppercorns.
- Heat the oil in a saute pan and sear the pork tender on all sides for 8 minutes, making sure to get a nice crust on the outside.
- Remove and cool slightly.
- Drain the noodles, and add them to the hot chicken stock.
- Add the chili peppers, shiitakes, and mushroom soy sauce, continue to simmer.
- Thinly slice the pork tender and add it and the cilantro to the noodle broth.
- Season and ladle yourself out a big bowl.
